- 5 tablespoons olive oil
- 1 bunch asparagus
- 1 fresh lemon
- 6 cloves garlic chopped/sliced
- 1 red pepper
- 1 small red onion chopped
- 1 can of corn (organic)
- 6 medium eggs
- 1 tsp basil
- 1 tsp cayenne pepper
- 1 tsp parsley
- ½ cup crumbled feta
- Salt and pepper to taste
- Preheat oven to 350 degrees. Heat 3 tablespoons of the oil in a medium skillet over medium heat; add the garlic and onion until they soften. Add the pepper and cook for 5 minutes or so.
- Beat the eggs till bubbly then add to the skillet as well as the corn, feta, basil, parsley, cayenne pepper salt and pepper. Cook over medium heat for 5-6 minutes until the edges start to set. Transfer the skillet and bake the frittata is slightly puffed and egg mixture has set, 25-30 minutes.
- For the asparagus drizzle with 2 tablespoons olive oil and one fresh lemon and 3 cloves sliced into thicker pieces, add to the 350 degrees oven for about 10 minutes, sprinkle a little bit of parmesan cheese on if so inclined.
- Take the frittata out once it has set and let cool for 5 minutes. Using a rubber spatula loosen the edge of the frittata and slide onto a platter and serve in wedges.
Cooking with Taylor 